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Monthly Archives: October 2008

The last full CSA box of the season.. *sniff*

Some highlights from my box…

Look at that purple color!

I’m hoping to get in on the storage shares HighCross Farm may be offering.  I really am feeling a sense of loss not getting a box every week.  I have really grown fond of the Vogelmanns and will miss the farm this winter terribly.

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Posted by on October 21, 2008 in Uncategorized

 

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Roasted Butternut Squash Ravioli w/ A Sage-Pecan Brown Butter Sauce

I couldnt wait to use the butternut squash in my CSA box this week.  I’ve wanted to try my hand at a squash-type ravioli albeit butternut squash or pumpkin.  In my box was some gorgeous sage as well.  Sage and squash go together like chocolate and peanut butter in my opinion.

This recipe makes HUGE raviolis.  I decided to forgo the tedious and sometimes daunting task of making pasta by scratch, and went for wonton wrappers instead.

The supplies:

  • I butternut squash, halved and seeded
  • 2 tablespoons heavy cream
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves..optional
  • 1 egg
  • S & P to taste
  • wonton wrappers
  • small bowl of water
  • pastry brush
  • fresh sage
  • 1 stick of butter
  • 1 handful of pecans, roughly chopped

Split your butternut squash in half and scoop out the seeds with a spoon.

Put into a large roasting pan with an inch of water.  Let roast at 400F until fork tender.  Scoop out the meat of the squash and put into a food processor or blender.

Add the cream, cinnamon, nutmeg, cloves, egg, salt & pepper and puree.

Add a teaspoon of the squash mixture to the center of a wonton wrapper.

Dip your pastry brush into the bowl of water and run it around the edge of the wonton wrapper.  Place another wonton wrapper on top and seal with your fingers.  Make sure you have it sealed well or the squash may come out when you put them in boiling water.  Continue until you have as many as desired.

Hint: These freeze well.  Place them on a cookie sheet to freeze individually, then place in a freezer bag.

When you are done making your ravioli, set them aside and get your large dutch oven filled with water and on high heat to boiling.

While you are waiting for the water to boil, make the sage, pecan brown butter sauce.

Melt one stick of butter in a large sauce pan.  You will need to keep close to it, to make sure your butter doesn’t scorch.  Let the butter cook and bubble until it starts to turn brown and smell nutty.  It should look something like this…

Once your butter browns, take it off the heat and add the sage and pecans.  The sage will start to sizzle.  This is a good thing! Set aside and drop your ravioli into the boiling water.

These take less than a minute to cook.  Once they float to the top, they are done.  Fish them out of the water with a slotted spoon or spider ladle and put them onto your plate.  Drizzle with the sage-pecan brown butter sauce, pour yourself a nice glass of apple cider and enjoy!

Inside…

 
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Posted by on October 12, 2008 in Uncategorized

 

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CSA Thursday

Cannot wait to use that butternut squash.  Not pictured: What I *think* is a yellow watermelon.  I will be cutting into that later.

 
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Posted by on October 11, 2008 in Uncategorized

 

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Raspberry Scones

This was my first time making scones ever.  I don’t think they came out bad at all. A different way to use up the end of season berries.

I found the recipe at http://www.cdkitchen.com.  A very simple and easy to follow recipe.

Raspberry Scones

  • 2 1/4 cups flour
  • 1/2 C sugar
  • 2 teaspoons baking powder
  • 1/4 C butter
  • 1/2 teasp. salt
  • 1 cup heavy cream
  • 1/2 pint of raspberries

Preheat oven to 425F degrees.

Combine flour, sugar, baking powder, and salt.

Cut butter into mixture until it resembles a course meal.

Set aside 2 teaspoons of cream. Add remaining cream and raspberries to dry ingredients.

Mix lightly with fork until mixture forms a stiff dough.

Knead on floured board 5 to 6 times. Roll into 7-inch round and cut into wedges.

Place 1 inch apart on greased baking sheet; pierce top and brush with cream.

Bake for 15 to 18 minutes.

Serve warm.

Note: When you mix the raspberries in the dough, they berries will break.  The juice from the berries is the liquid of this recipe with the cream.  I was put off at first because I wasn’t going to have whole berries peeking out of my scones, but understood as the dough was forming.

Also, flour your board well.  This is a very sticky dough and when you cut it into triangles, it tends to stick. Handle gently and feel free to add flour to the dough to make it less sticky.

One more…

 
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Posted by on October 9, 2008 in rasberries

 

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Cauliflower Gratin

I had gotten this beauty in my CSA box this week.

yes, it really is orange.  It is the cheddar variety and it is absolutely gorgeous.  I decided to make a gratin with it this week.

I made my gratin in layers.  My bechemel sauce was awesome on it’s own, so I layered the flavors and it was awesome and gorgeous to look at as well.  I found this awesome recipe here.

Cauliflower Gratin

  • One head of cauliflower, trimmed and separated into florets
  • Course salt
  • Nutmeg
  • 2/3 C grated cheese
  • 2 tablespoons unsalted butter
  • 3 tablespoons flour
  • 1 1/3 C milk
  • ground pepper
  • 1-2 tablespoons bread crumbs

Serves 4-6.

Sprinkle the cauliflower with coarse salt and steam for 15 minutes, until soft; if you’re using a pressure cooker, it will take 5 minutes starting from the whistle. (The soft cauliflower is part of why I love the dish, but feel free to cook it to your liking.) The cauliflower can be cooked up to a day in advance and refrigerated in an airtight container.

Set an oven rack in the upper half of the oven and preheat to 350°F. Transfer the cauliflower in a medium baking dish. Season with a subtle dash of nutmeg, and top with half of the cheese.

Prepare the béchamel. Have the butter, flour, and milk measured and ready. Melt the butter in a saucepan over medium-high heat. When the butter starts to sizzle, add the flour all at once and stir it into the butter with a wooden spoon (this is called a roux blanc). Cook for 3 minutes without coloring, stirring continually until the mixture turns creamy. Pour in the milk and whisk it into the roux blanc, making sure you don’t leave any clumps on the bottom and sides of the pan. Bring to a simmer and cook for a few minutes, stirring with the wooden spoon or the whisk as the mixture thickens. Set aside to cool for a few minutes.

Season the béchamel with salt, pepper, and a whisper of nutmeg. Pour evenly over the cauliflower, top with the remaining cheese, sprinkle with bread crumbs, and slip into the oven to bake for 20 minutes, until heated through and well gratinéed at the top; you can switch to the broiler setting for the 5 final minutes. Let rest for five minutes and serve — you may want to warn your dining companions that the gratin will be very hot.

Any leftovers can be reheated for 10 minutes at 350°F the next day.

 
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Posted by on October 9, 2008 in Uncategorized

 

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CSA love…

So much good stuff! I love HighCross Farm!!!!!!

 
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Posted by on October 9, 2008 in Uncategorized

 

Bolognese Sauce…

Well, my version of it.

I added my own twist to this classic sauce by adding some italian sausage.  This was better than I ever imagined it would be.

The supplies:

  • 1 lb of lean ground beef, browned and drained
  • 1/2 pound of precooked pizza sausage
  • 4 large tomatoes, peeled and pulsed in a blender
  • fresh basil to taste
  • fresh oregano to taste
  • 2 cloves of garlic minces
  • 1 onion diced
  • 1.5 tablespoons olive oil
  • 1-2 carrots chopped
  • red pepper flakes optional
  • grated parmesan cheese

Heat the olive oil over medium high heat, add onion and garlic and sautee until the onions are clear.

Turn down heat to medium.  Add the carrots and let sautee until cooked through.

Add hamburger, sausage, tomato, basil and oregano.  Add salt and pepper to taste.  let simmer until cooked through.

Place on top of pasta of choice, top with grated parmesan.  Enjoy!

 
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Posted by on October 2, 2008 in basil, garlic, sauces, tomatoes

 

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